Opening in May, King + Duke is the first of two new planned concepts for 2013 by chef Ford Fry of JCT. Kitchen & Bar, The Optimist, and No 246 Restaurant. Taking its name from a duo of characters in Mark Twain's "The Adventures of Huckleberry Finn," King + Duke comes into being from the interior design team at Meyer Davis Studio Inc. A heavily planted exterior garden will lead to the main dining room, a feature that should attract lots of the botanical enthusiasts. An open kitchen will allow diners an unobstructed view of the chef and kitchen staff. "Colonial American" is how the team describes the cooking, much of which will take place on a 24-foot wood-burning hearth, and include lots of roasted meats. Currently chef de cuisine at JCT. Kitchen & Bar, Joe Schafer will helm the kitchen at King + Duke. King + Duke, One Buckhead Plaza, 3060 Peachtree Rd. NW, Atlanta, GA 30305, no phone.

Chef Kevin Gillespie's Gunshow opened May 8 in Atlanta's Glenwood Park area. Gillespie and ai3, Inc., an Atlanta-based design firm that has done several local restaurants, formed a creative partnership to establish the venture. Challenging every notion of the traditional dining experience, Gunshow starts with a format-free menu and an evolving design that eliminates the show and formality associated with fine cuisine. Gillespie is the author of a newly released cookbook, Fire in My Belly, and has appeared as a finalist on Bravo's Top Chef Season Six. Formerly executive chef at Woodfire Grill, Gillespie was one of GAYOT's Top 5 Rising Chefs in the U.S. in 2010. Dinner Tues.-Sat. Gunshow, 924 Garrett St., Ste. C, Atlanta, GA 30316, 404-380-1886.

News
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James Beard Award Nominations Announced The nominees for the 2013 James Beard Foundation Awards have been announced. Steven Satterfield of Miller Union in Atlanta has been nominated for Outstanding Chef Southeast. The annual Awards Ceremony and Gala Reception will take place on May 3 & 6, 2013, at Lincoln Center's Avery Fisher Hall in New York. Find reviews for the restaurants nominated on GAYOT's James Beard Foundation Awards coverage.

Cibo e Beve Launches Monthly "Disco Brunch"Cibo e Beve's "Disco Brunch" takes place from 10:30 a.m. until 2:30 p.m. on the first Sunday of every month. Transforming the Italian restaurant's setting into a club-going atmosphere, the décor features a disco ball, costumes, 60s and 70s music and a balloon prize drop where every table will have a chance to win a discount on its bill. Executive chef Linda Harrell prepares special dishes for the brunch, including the "Disco Inferno," a pizza with ghost pepper salami and Calabrese peppers. Mixologist Justin Hadaway has concocted unique drinks for the brunch, including a "Disco Punch," with peach shrub, house-made red bush vermouth, Prosecco and seasonal fruit. Cibo e Beve, Belle Isle Shopping Center, 4969 Roswell Rd., Atlanta, GA 30342, 404-250-8988.

Chef
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Bacchanalia owner-chefs Clifford Harrison and Anne Quatrano have named David A. Carson executive chef beginning in mid-April. Carson most recently worked as chef de cuisine and helped open Quinones at Bacchanalia in 2005, also serving there as chef de cuisine. Bacchanalia, Westside Provisions District, 1198 Howell Mill Rd. NW, Atlanta, GA 30318, 404-365-0410.

Everybody's opened across the street from Emory University in 1971, laying the groundwork for one of the longest restaurant runs in Atlanta history. But March 19, 2013, will see it serve its last thin-crust pizza. Business has been so brisk, the thinned-down staff has not been able to do deliveries some nights, as fans come from all across the metro area for one last bite of pizza. When weather has allowed, they've even opened the patio to seat guests determined to have a final nostalgic pie. One staffer has worked there 30 years, having come from the West Coast to Emory as a graduate student. Everybody’s, 1593 N. Decatur Rd., Atlanta, GA 30307, 404-377-7766.